Carly's Pumpkin Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 124.0
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 59.6 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 4.7 g
  • Protein: 1.8 g

View full nutritional breakdown of Carly's Pumpkin Soup calories by ingredient
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Number of Servings: 8


    1 organic canned pumpkin, 3.5 serving
    Sweet potato, cooked, baked in skin, without salt, 1 medium (2" dia, 5" long, raw)
    *sweet yellow onion, raw (1 medium onion), 1 serving
    Carrots, raw, 4 medium
    Coconut Oil, 1 tbsp
    *A Taste of Thai - Red Curry Paste, 1 tsp
    milk, coconut milk unsweetened, 1 cup
    Thia Lite Coconut milk, 5 serving (1 can)
    Butternut Squash, 2 cup, cubes
    2 cloves garlic
    salt, pepper, and ginger spice to taste


saute chopped onion in coconut oil. Add chopped garlic cloves. Add 1 tsp curry paste. Peel and chop sweet potato, add sweet potato, Peel and chop carrots, add carrots, add 2 cups of cubed butternut squash. Cover with water. Cook on medium high (cover) about 40 minutes until veggies are soft.Remove from burner. Puree' veggies with a handheld blender. Add canned pumpkin, add 1 cup of coconut milk (unsweetened). Continue pureeing. Replace on burner and add thai lite coconut milk (one can). Stir. Cook for 10 more minutes on low to medium. Add spices as necessary. I also added 1 tbsp of stevia to add a little sweetness. You can choose to omit. Serve!

Makes 1 cup servings.

Serving Size: Makes 8.5 1 cup servings

Number of Servings: 8.5

Recipe submitted by SparkPeople user MRS.CARLY.

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